Tuesday, November 17, 2009

Sole Food: Fish en Papillote


Remember that surreal feeling you got the first time you saw a childhood friend of yours - one you used to crack wise and joke around with -  do something serious ... something grown-up? It's quite shocking, really. This happened to me in my early 20s (practically yesterday, cough) at a birthday dinner for my grandfather.  My mom and I had chosen the restaurant because a friend of mine from high school worked there as a chef.

We ordered the fish in parchment paper, a dish I had never ordered before. Even though I knew my friend worked in the kitchen, nothing could have prepared me for the sight of him dressed in his full chef's whites, cutting open the parchment paper tableside. It made a huge impression on me.  "Whoa, he's a real chef!" I remember saying to my mom.

I guess for that reason I have always thought of that dish as something completely unapproachable to a home cook - it just seemed way too "fancy,"  far too complicated, and altogether too French -  to my (then) young girl's inexperienced and untrained eye.  Clearly a job best left to the pros.

But that food experience really stuck with me, and since I've started cooking,  I've often thought longingly about trying my hand at sole en papillote.

It turns out,  you actually can make it at home. I'm not saying my version approaches the profesional goodness of my chef friend's, but Poppa Trix sure wasn't complaining!


This recipe really doesn't require exact measurement - just eyeball it. First you need parchment paper. Cut a piece twice the size of what you'll need to completely enclose your fish. Fold it in half, and cut it into a rough heart shape. (Actually a half heart - the heart shape occurs when you unfold the paper.) Open the paper back up, and place a 6-8 oz. filet of sole on the right  side, placing 2 or 3 lemon slices underneath. Drizzle the fish with olive oil and sprinkle salt and pepper. Next, place chopped leeks, shallots, garlic, capers, and fresh rosemary and thyme on top of the sole.



Now you're ready to fold! Starting at the bottom left (with the seam on your left) begin folding and rolling the edges together, until you've worked the whole way around the parcel, tucking in the last bit.  Bake your fish in a 400 degree oven for about 20 minutes.



 Your pouches will puff up in the oven:


When they're finished, it's time for the fun part - cutting them open. The herby, lemony aroma that wafts out of the bag is just incredible.
I served mine with a bok choy Provencale (pictured above)  ... the subject of a future post.  Bon apetit!
 











19 comments:

  1. I've never done it with seafood. I tried it on drumsticks and it was sooo yummy. I'm sure the fish should do the same!

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  2. en Papillote is always an exotic treat. Used to sell out every time we would have flounder, sole, or pompano en Papillote at the restaurants.

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  3. This fish looks divine. So simple and flavorful. I have to make this again, this time with the ingredients that you've used. I think I should use leeks more often. And of course with wine. :)

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  4. I have not attempted fish this way...even though I have numerous recipes for this method, it just seems paper and heat do not mix...I would end with a new flambé - actually, I have cooked fish in foil packets...thanks Trix...

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  5. The pouches look a lot better in paper, I've made them before with aluminum foil, but it's not so sophisticated... ;-)

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  6. love papillotes, my fav to cook fish, your looks absolutely delicious

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  7. I love preparing seafood en papillote. Haven't done it in forever though!

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  8. Looks really good - simple but flavorful! I think this goes to show that a lot of things we once find way too complicated is actually well within our reach!

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  9. Hmm drooling! Love the combination of flavours! Great job even if done at home lol

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  10. that looks wonderful and tasty, I've never done anything like that with fish before. I know that fish must be loaded with lots of great flavors

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  11. i hate it when peers do grown up stuff, makes me feel so inadequate. it's unfair and inconsiderate behaviour really! also, i too have always feared the papillote but not longer thanks to you!

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  12. oh how pretty this is and so delcious looking I have never tried this but have had out in a resturant...looks great yummy!

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  13. I love this method. Especially when you peel open the bag!

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  14. Gorgeous! I love this classic dish!

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  15. Cooking en papillote always produces such a tender piece of fish. Great recipe!

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  16. This definitely seems "too grown-up" for me. Maybe one day I can try it, but I'm not there yet!

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  17. The fish must taste really flavourful and moist. Beautiful presentation, easily restaurant standard!

    Ju

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  18. The dish must be moist and full of flavor.Can't believe that it can be home.Very exotic!

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